Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream-Reference-Cited by-同舟云学术

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Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream

Published:2020-03-21 Issue:3 Volume:73 Page:578-584
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Al Merve¹,Ersöz Fatma¹,Özaktaş Tuğba²,Türkanoğlu‐Özçelik Aysun³^ORCID,Küçükçetin Ahmet¹³^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Engineering Akdeniz University Antalya Turkey

2. Department of Molecular Biology and Genetics Faculty of Science Van Yüzüncü Yıl University Van Turkey

3. Food Safety and Agricultural Research Center Akdeniz University Antalya Turkey

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12707

Reference20 articles.

1. Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations

2. The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

3. Chemical and physical methods;Bradley R;Standard Methods for the Examination of Dairy Products,1992

4. Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream

5. Rheological quality and stability of yog-ice cream with added inulin

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